Fish Souffle(Fiskegrateng) - cooking recipe

Ingredients

1 1/2 c. leftover boiled fish (halibut, cod or haddock)
2 small potatoes
3/4 c. half and half (cream)
2 eggs, separated
salt and pepper to taste
bread crumbs (for topping)
2 Tbsp. melted butter
chopped parsley

Preparation

Flake fish and dice potatoes small.
Add cream to fish and potatoes.
Add 2 slightly beaten egg yolks, salt and pepper.
Whip the egg whites, then fold into mixture.
Blend well.
Put in buttered baking dish; sprinkle with bread crumbs.
Bake 20 to 25 minutes at 400\u00b0 or until a knife comes out dry.
Pour melted butter and parsley over and serve from the baking dish.